Pumpkin-Cream Cheese Pie

One delightful dessert...two great tastes! Cream cheese swirls are an attractive addition to pleasing pumpkin pie.

  • prep time 15 min
  • total time 5 hr 30 min
  • ingredients 11
  • servings 8

Ingredients

1
refrigerated pie crust
1
cup sugar
3
tablespoons all-purpose flour
1
package (8 oz) plus 1 package (3 oz) cream cheese, softened
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground ginger
1/4
teaspoon ground cloves
3
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
tablespoon milk
  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  • 2 In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • 3 Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
  • 4 Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    240mg
    240%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    2g
    2%
      Sugars
    28g
    28%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    180%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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